As times and trends change, menus get stale. It’s important for restaurants to evolve with new developments and remain relevant.
At Angry Crab Shack, we know when it’s time to modernize our menu and keep our service fresh. Over the last six years, we’ve updated Angry Crab Shack’s menu every year to increase our reach and appeal further than ever before, giving our franchise owners even more potential for profits.
Consistency and quality are things we never want to change about our menu, but we want to supply our franchise owners with a variety of ways of bringing in new guests and exciting regulars with the announcement of a new offering.
Here’s how we’ve kept Angry Crab Shack fresh over the past six years.
Outdated Offerings
Not all types of food are for everyone. Staying objective about what our menu lacked and listening to our guests were two of the most important steps in crafting the delicious and balanced Angry Crab Shack menu our guests love.
Our old menu consisted of only seafood items that were mainly considered dinner meals, such as head-on shrimp. This not only excluded people who don’t like seafood, but also the huge amount of guests that would otherwise be stopping by an Angry Crab Shack for lunch.
We also weren’t accounting for food trends. Seafood has been growing in popularity in recent years, but so has the amount of nutrition-conscious consumers. Six years ago, the Angry Crab Shack menu wasn’t prepared to serve guests who needed gluten-free, vegetarian, vegan or allergy-related diet restrictions.
We can’t only look at what our guests love about Angry Crab Shack – we have to look at what they don’t love. By limiting our menu, we were excluding potential guests.
Tailoring a Trendy Menu
Today, anyone can walk into an Angry Crab Shack and find something they love. From our lunch-ready EZ peel and eat shrimp to our wings, salads and sandwiches, Angry Crab Shack’s menu has never been so diverse and delicious.
We decide on our menu innovations through a detailed, guest-oriented process. Members from our corporate team as well as some managers and vendors come up with ideas to strengthen Angry Crab Shack’s menu. They consider guest feedback, site locations and culinary trends when brainstorming.
But new ideas don’t always come from the top-down at Angry Crab Shack. We value our franchise owners’ ideas, and we work them to see them to fruition. If our franchise owners notice a demand for a new food item our menu doesn’t include, we want to hear from them. If that item receives approval, it can be added to their location’s menu.
Our classic, Asian Cajun seafood boil placed in a bag and mixed with our signature sauces will always be what drives the Angry Crab Shack brand. However, expanding our culinary reach to welcome more guests into our franchise owners’ doors has proven to be impactful on our guests as well as our sales.
At Angry Crab Shack, we know how it important it is to remain modern, on trend and in demand. Through our constantly evolving menu and consistent quality, we keep our hard-working franchise owners happy and their guests excited.
